Cream Fast-Day Pie

Ingredients

• codfish, haddock, bass or any fish
• a pint of cream or very rich milk
• two small tablespoons of flour
• a grated onion
• a teaspoon of salt
• grated breadcrumbs
• bits of butter to the fish

Method

1. 1

   Boil the fish, remove skin and bones, and chop.

2. 2

   Boil cream, stir in flour, onion, and salt.

3. 3

   Layer fish and cream sauce in a buttered dish, topping with breadcrumbs and pepper.

4. 4

   Bake for 45 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 37. The excerpt below is the record exactly as published.

CREAM FAST-DAY PIE For this pie you may boil the fish with salt or take what you have left of codfish, haddock, bass or any fish not too oily. Take out skin and bones, chop or cut the fish in small ■pieces. Then set over to boil a pint of cream or very rich milk, and when this is hot stir in two small tablespoons of flour dissolved in milk, a grated onion, and a teaspoon of salt. Butter a deep enamel dish, and put in a layer of the diced fish, then one of the cream sauce. Alternate the layers of fish and cream sauce till you have used up your material, bring- ing the cream layer the topmost. Lay on a few grated bread- crumbs, dust pepper over the dish, and bake in a moderate oven for three-quarters of an hour. This pie may be made richer by adding bits of butter to the fish

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